Summer Grillin Vegetable Fish Bundles Recipes

SHRIMP AND SUMMER VEGGIE FOIL PACKS

Steps:

• Preheat a grill over medium-high heat to 425 degrees.
• Cut 8 sheets of 12 by 14-inch heavy duty aluminum foil. Use two sheets of foil per packet.
• To a large mixing bowl add zucchini, squash, tomatoes, bell pepper, red onion, corn and shrimp.
• Drizzle over olive oil then sprinkle over garlic, 1 tsp salt, 1/2 tsp pepper, paprika, celery seed, thyme and cayenne pepper.
• Toss mixture well to evenly coat.
• Layer two sheets of foil per packet, with the first sheet of foil laying in opposite direction of the second. Divide mixture among double lined foil adding it to the center in a rectangular shape.
• Wrap up sides of first sheet of foil and roll edges several times to seal, then place second sheet going opposite length and wrap while rolling edges to seal.
• Grill until shrimp is cooked through, about 12 - 14 minutes, while filliping packets over to opposite side once halfway through grilling.
• Carefully open packets as steam will escape. Sprinkle with parsley and serve with lemon juice for spritzing.
• Recipe source: Cooking Classy

SUMMER GRILLIN' VEGETABLE & FISH BUNDLES

Steps:

• 1. On four 18 x 18 inch pieces of heavy duty aluminum foil, divide fish equally. Top each with vegetables.
• 2. Mix savory herb with garlic or onion soup mix with water until blended and pour evenly over fish and vegetables. (Can also use the alternate soy sauce/butter in place of the soup mix and water.)
• 3. Wrap foil loosely around each fillet and vegetables, sealing edges airtight with a double fold.
• 4. Grill for 20 to 30 or broil or bake in 350 degree oven up to 20 to 30 minutes until fish flakes easily with a fork.
• 5. Carefully unwrap. Serve in the foil packet, remove from foil and serve on a plate, or place over your favorite rice.